Vietnamese Noodle Salad

Note:
The start of Summer means the start of salad-palooza! So let’s take a garden salad and give it a bit of love.

Ingredients:
1 red capsicum, sliced
1 lebanese cucumber, sliced
1 large carrot, sliced into small sticks
1 handful of lettuce, roughly chopped
1/2 fresh corn, kernels shaved off the cob
1 cup of cooked rice noodles (cut into smaller pieces to make them easy to eat)

1/4 cup of freshly squeezed lime juice
2 tablespoons of tamari wheat free soy sauce
2 tablespoons of rice-wine vinegar or apple cider vinegar
1 handful of Vietnamese mint, roughly chopped
1 handful of fresh coriander, roughly chopped
1/4 cup of cashews, roughly chopped

Instructions:
1. Cook the rice noodles, following packet instructions (don’t overcook!). When done, rinse in cold water to cool and separate noodles.
1. Combine vegetables in a big salad bowl.
2. In a smaller bowl, combine tamari, lime juice and vinegar.
3. Pour mixture over vegetables and combine.
4. Add mint and coriander, mix thoroughly.
5. Garnish with roughly chopped cashews.

Kudos:
This salad was inspired by the new series of Luke Nguyen’s Vietnam on SBS.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s